Louisiana Crawfish Boil

This crawfish boil is quite a feast! Invite the family and dig into this messy, yummy meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.


Recipes · Main Dishes · Seafood Main Dishes


Prep Time: 30 mins
Cook Time: 1 hrs
Servings: 10
Total Time: 1 hrs 30 mins

Ingredients

Ingredients List

  • 2 heads garlic, unpeeled

  • 5 bay leaves

  • 2 (3 ounce) packages dry crab boil

  • 1 tablespoon liquid shrimp and crab boil seasoning

  • salt and ground black pepper to taste

  • 15 red potatoes, washed

  • 3 large oranges, halved

  • 3 large lemons, halved

  • 2 large whole artichokes

  • 2 (16 ounce) packages mushrooms, cleaned

  • ½ pound fresh green beans, trimmed

  • 2 large onions, sliced

  • 30 pieces baby corn

  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices

  • 50 live crawfish, rinsed


Directions

  1. Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

  2. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.

  3. Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.

  4. Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.


Nutrition Facts (per serving)

Nutrition Facts
541 Calories
22g Fat
38g Carbs
51g Protein


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